Spaccatella with botargo and fennel | Italian Pasta De Cecco Recipes

Name: Spaccatella with botargo and fennel | Italian Pasta De Cecco Recipes
Ingredients: 350 g0SX0171; 250 g tomatoes, ripe and firm; 1 clove garlic; 50 g botargo; 1 sprig wild fennel; 1 small bunch basil; salt; pepper

www.dececco.com

Italian recipes: recipes for sauces and pasta | Spaccatella with botargo and fennel | De Cecco Portugal.

View full recipe on www.dececco.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.dececco.com.

Share this recipe:

Cooking tools:

Potato peeler
Chef's knife
Cutting board
Pot
Colander
Skillet
Wooden spoon
Stove

Ingredients

350 g0SX0171
250 g tomatoes, ripe and firm
1 clove garlic
50 g botargo
1 sprig wild fennel
1 small bunch basil
salt
pepper

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Spaccatella with botargo and fennel | Italian Pasta De Cecco Recipes

Ingredients

Ready to cook this?

More Like This